Summary

Ingredients

• 2 egg (s)
• 1 slice / n toast bread
• 1 onion (s)
• 400 g minced meat, mixed
• salt and pepper
• 20 g butter
• 20 g flour
• 400 ml vegetable stock (instant)
• 250 ml milk
• 400 g carrot (s)
• 1 tablespoon oil
• 2 tablespoon mustard, medium hot
• parsley

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Instructions

1. Boil the eggs hard for about 10 minutes. Quench, peel and halve lengthways. Soak the bread in water. Dice the onion. Squeeze out the bread, knead with mince and onion. Spice up. Put 1/4 of the minced meat around each half of the egg and press on. Shape 4 large meatballs and place in the hollows of a muffin tin.
2. Bake in a hot oven at 200 ° C top / bottom heat for about 40 minutes. It is best to place parchment paper underneath if the fat spills over.
3. In the meantime, heat the butter and sweat the flour in it. Stir in 250 ml of stock and milk, bring to the boil and simmer for a few minutes. Season the sauce with mustard, salt and pepper.
4. Peel and clean the carrots. Cut diagonally into thin slices and fry in hot oil. Add 150 ml of stock and cook.
5. Take the dumplings out of the mold and serve with the (drained) carrots. Sprinkle with parsley.